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Licensee
Name:
CRAFTY CRAB
License Number:
SEA2615593
Rank:
Seating
License Expiration Date:
06/01/2025
Primary Status:
Current
Secondary Status:
Active
Location Address:
6733 103 ST STE 28 JACKSONVILLE, FL 32210
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
05/03/2023
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
2
8
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Carbon dioxide/helium tanks not adequately secured.
Two tanks in dry storage area not secured. Operator placed bar in front of tanks to secure. **Corrected On-Site** **Repeat Violation**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
In multiple areas, employee drinks, including open bottle water, stored on prep table and food storage shelves. Operator discarded all drinks. **Corrected On-Site** **Repeat Violation**
Basic - Employee eating in a food preparation or other restricted area.
Two employees eating in kitchen at prep counters. Operator had employees move. **Corrected On-Site**
Basic - Employee personal food not properly identified and segregated from food to be served to the public.
In reach-in cooler at fry station, personal creamer and drink stored on top,shelf over chicken wings.
In walk-in cooler, Food identified as personal stored on case of sausage. Operator moved all items. **Corrected On-Site** **Repeat Violation**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee keys stored on shelf at end of cook line over liquid margarine. Operator moved keys. **Corrected On-Site**
Basic - Food-contact surface not smooth and easily cleanable.
Reach-in cooler at end of cook line, interior has pitted surface and is no longer easily cleanable.
Also, lower shelf at prep table near triple sinks is rusted.
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
Leaf blower stored on bag of rice in dry storage. Operator moved leaf blower. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name.
In server station, plastic container of sugar not labeled. Operator labeled. **Corrected On-Site** **Repeat Violation**
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
At bar triple sinks, sanitizer sink at 0 ppm. Operator remade to 200ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
In walk-in cooler, plastic containers of raw shrimp stored over cases of fully cooked sausage. Operator moved sausage to proper storage level. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At seasoning table on cook line, sour cream (63F - Cold Holding). Operator stated item out for two hours, moved to reach-in cooler.
In double door reach-in cooler at cook line, snow crab (47F - Cold Holding); scallops (48F - Cold Holding); mussels (47F - Cold Holding); crawfish (47F - Cold Holding). Operator stated doors open and closed for lunch business. Ambient temperature 40f. **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
At end of cook line in plastic containers, corn (91F - Hot Holding); potatoes (106F - Hot Holding). Employee started reheating. **Warning**
High Priority - Toxic substance/chemical improperly stored.
Spray bottle of Lysol cleaner stored next to plastic cutlery in server station. Operator stated bottle is empty and discarded. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
At bar, both soda guns have build up. Employee cleaned during inspection. **Corrected On-Site** **Repeat Violation**
Intermediate - Handwash sink used for purposes other than handwashing.
Metal scrub pad in handwash sink by walk-in cooler. Operator removed.
Bar handwash sink used as dump sink as evidenced by ice in sink. Operator melted ice. **Corrected On-Site** **Repeat Violation**
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If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
